Soviet Cuisine: Roasted Rabbit

Esteemed Readers, why not to cook a roasted rabbit? This delicacy is a frequent guest in the New Year menu. I offer you two recipes, both belonging to the authentic Russian cuisine.

Roasted Rabbit In White Sauce Ingredients:

1 rabbit – about 3 kg, 1 carrot, 1 onion, some parsley, some oil, pepper, salt.

Preparation:

Wash the rabbit, cut it into pieces. Fry a bit with oil in a pan, then put it into a roasting dish, add vegetables, pepper, salt & roast at a medium heat until it is ready (about 30-40 minutes). Turn the rabbit each 10-15 minutes & pour with the roasting juice. Place the roasted meat into a serving dish & make sauce from the roasting broth: just boil it with little water. Filter the sauce, pour the rabbit with it, add boiled/fried potatoes, rice or buckwheat & serve.

Roasted Rabbit In Sour Cream Ingredients:

1 rabbit – about 3 kg, 2 carrots, 2 onions, 2 sprouts of parsley, salt, pepper, vinegar (on choice) – 1 glass, sour cream – 2 glasses, flour – 2 tbsp., oil – 3 tbsp.

Preparation:

Wash the rabbit, cut it into pieces. Put the meat into a casserole with water (1 litre), add vinegar, leave to be marinated for 2-3 hours. Then place the rabbit into a deep roasting dish together with vegetables, salt, pepper, pour with oil & roast in a preheated oven. Turn the rabit each 10-15 minutes & pour with the roasting juice. Add sour cream & cook for another 20-30 minutes. Serve with your favourite garnish.

Enjoy the meal!

PS. The recipes are translated from authentic Soviet Culinary Books.

Maria KethuProfumo

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